We all have our habits in the kitchen. But while some are harmless quirks, others could be quietly opening the door to dangerous bacteria.
Luckily, microbiologists and food safety experts have plenty of advice on how to stay safe and healthy.
Here are some science-backed ways to avoid foodborne illness at home.
Avoid cross-contamination
Dr. Siyun Wang, a professor of food safety engineering at the University of British Columbia, warns that bacteria like E. coli, salmonella, and listeria can spread through touchpoints like refrigerator handles or faucets and survive there for weeks.
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Wash your hands thoroughly for at least 20 seconds with warm water, and always dry them on a clean towel reserved just for that purpose.
And don’t rinse raw meat — it only spreads bacteria through tiny droplets of water.
Disinfect surfaces and your fridge
Dr. Jae-Hyuk Yu, a professor of bacteriology at the University of Wisconsin-Madison, recommends using a diluted bleach solution or an alcohol-based spray to sanitize surfaces, especially after prepping raw meat.
Clean fridge shelves once a month and make sure your refrigerator stays under 40°F (4°C) to keep bacteria from growing.
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Cook meat to the right temperature
Cooking meat properly is critical. Use a food thermometer and follow these USDA guidelines:
- 145°F (63°C) for whole cuts of beef, pork, lamb, veal, and fish (with a 3-minute rest)
- 160°F (71°C) for ground meats
- 165°F (74°C) for poultry
Dr. Jae-Hyuk Yu also recommends plastic cutting boards over wooden ones since microbes can hide in wood’s grooves. But it can also contains microplastic, so be aware of that.
Always scrub any cutting board with hot water and antibacterial soap.
Replace or sanitize your sponge regularly
Cleaning a knife used on raw chicken and then scrubbing other dishes with the same sponge spreads harmful pathogens.
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If you use a sponge, sanitize it daily by microwaving it wet for 1–2 minutes or running it through the dishwasher’s heat-dry cycle.
Dr. Jae-Hyuk Yu swaps out sponges every 1–2 weeks and personally prefers cloths that can be laundered hot and changed daily.
Never thaw meat at room temperature
Thawing meat on the counter allows the outer layers to enter the "danger zone" (40°F–140°F or 4°C–60°C) where bacteria multiply rapidly.
Instead, thaw in the fridge, in the microwave, or submerged in cold water (sealed bag, change water every 30 minutes).
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Don’t leave food out overnight
Leaving food out at room temperature is like giving bacteria an incubator.
According to an Idaho-based microbiologist and certified medical lab scientist who goes by the pseudonym Morticia, toxins can form within hours — especially in starchy foods like rice and pasta — and they may still make you sick even after reheating.
Always refrigerate leftovers within two hours. At indoor parties, food can stay out for up to four hours, but at outdoor events, especially in heat, that window shrinks.
Take "best before" dates seriously
Dr. Alvaro San Millan, a bacteria expert at the National Center for Biotechnology in Madrid, emphasizes the importance of respecting best before dates.
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Some foods might be safe past their date if unopened and well-stored, but others can harbor pathogens without any obvious signs.
Some bacteria — like salmonella — don’t cause any change in smell or taste. In rare cases, food poisoning from listeria or botulinum toxin can have serious consequences.
Mold on cheese
Spotted mold on your cheese? For soft cheeses like cottage or cream cheese, toss the entire product. Mold spores can spread beyond the visible surface.
With hard cheeses like cheddar, you can cut at least an inch (2.5 cm) around and below the moldy spot and use the rest.
Just be careful not to drag the knife through the mold.
Organic, salty, spicy or pickled doesn’t mean safe
Pickling, salting, and adding spice can slow down spoilage, but they don’t eliminate bacteria.
Morticia notes that even pickles have been linked to outbreaks of listeria and salmonella.
And organic foods aren’t necessarily cleaner or safer than conventionally grown ones — the bacteria don’t care how your food was farmed.
That said, locally sourced foods may involve fewer handlers and a shorter supply chain, which slightly reduces the chance of contamination.
Be cautious in times of weakened food regulation
As Dr. Jae-Hyuk Yu points out, the FDA has faced staffing and budget cuts that reduce inspections and testing.
With fewer safeguards in place, the burden shifts more onto consumers. High-risk foods like bagged lettuce, sprouts, shellfish, meat, and eggs deserve extra scrutiny.
Morticia, concerned about systemic food safety, says she recently went vegan to lower her risk.
She’s also ditched salads in favor of cooked dishes like stir-fries.
This article is based on information from The Guardian.